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Friday, May 10, 2013

Food Friday - Lemon Pesto Chicken

Last Tuesday, I felt it was a great day to make up a recipe. I used what I had in my kitchen and it turned out GREAT! I mean, when your husband says "wow" after his first bite, you know it's good. Here's what you'll need (for 2-3 servings):

In a separate bowl, mix Parmesan cheese, pesto, parsley, garlic, and lemon using a fork or rubber spatula.

On a plate, combine the bread crumbs and french friend onion crumbs.

Using
a meat tenderizer, flatten first chicken breast to about 1/2" thick.
dunk one side into the egg and set into bread crumb mixture. While it's
there, using the rubber spatula, spread on half of your pesto mixture
over the whole breast. Roll, making sure the pesto mixture stays
primarily inside and secure using toothpicks. Repeat for second chicken
breast.

Spray a casserole dish with nonstick spray and sprinkle
remaining bread crumbs into bottom. Set both chicken breasts on top of
the crumbs and put casserole dish into preheated oven. Bake until
chicken is cooked through. My large chicken breasts took one hour.

By cooking it longer at a low temp, you are retaining a lot of
the moisture and the chicken comes out tender and delicious. I served
it with edamame.

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A midwest mama married to her best friend. We're always on the go and I love every minute of it. I have a passion for photography, cooking, laughing, and spending time with my family. If you think my hands are full, you should see my heart!